Naan e Roghni (Afghani Bread)

Serves 1
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Directions

  1. 1In a large bowl add 1/2 cup water, sugar, instant yeast and mix.
  2. 2Cover and let the mixture rest for 5-10 mins until it bubbles up.
  3. 3After, add 3 cups flour, salt, oil and remaining water to the yeast mixture and combine to make a dough.
  4. 4Knead with your hands; the mixture will be very sticky, so add the remaining 3 tbsp of flour slowly while kneading.
  5. 5Knead for 5 mins and apply a little bit of oil on the dough ball, then cover and let it rest for 2 hours or until doubled in size.
  6. 6Punch out the air and use a scrapper to divide the dough into two pieces.
  7. 7At this point, you can cover and proof the dough again for an extra ten minutes or bake directly; proofing one more time is preferred.
  8. 8Pour oil over a baking tray and spread evenly (using parchment paper makes the dough easier to handle while shaping).
  9. 9Spread the dough with hands and form an oval shape.
  10. 10Spread the egg wash with your hands and make indentations on the dough using your fingers.
  11. 11Spread nigella and sesame seeds.
  12. 12Bake in a preheated oven at 220C for 15 mins or until golden from top.

Ingredients

  • 3 cups flour
  • 3 tbsp flour
  • 2 tsp instant yeast
  • 1 tsp Sugar
  • 1.5 tsp Salt
  • 280 ml luke Warm water
  • 0.25 cup Oil
  • Nigella seeds
  • sesame seeds
  • 1 egg yolk
  • 1 tbsp yogurt
  • 2 drops vinegar
  • 3 drops vinegar

Equipment

large bowlscrapperbaking trayparchment paper (optional)oven

Tips

  • If the yeast mixture does not bubble up, repeat the process.
  • Do not over bake the bread or it will turn hard.

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